Herbed Arugula-Tomato Salad with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dress up quick-cooking cutlets with a homemade vinaigrette and fresh produce for an easy Mediterranean-inspired meal. Ingredients:
3 tablespoons extra-virgin olive oil, divided |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
4 (4-ounce) chicken breast cutlets |
cooking spray |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 cups halved cherry tomatoes |
1 (5-ounce) package baby arugula |
1 1/2 tablespoons white wine vinegar |
1 teaspoon dried herbes de provence |
1/2 teaspoon dijon mustard |
1 garlic clove, minced |
3 tablespoons halved pitted kalamata olives |
Directions:
1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.
3. Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad, and top each serving with about 2 teaspoons olives.
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